pescatariangluten-freenut-freesoy-free
Codfish Croquettes
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
546Calories
30 gProtein
55 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein30 g
Carbohydrates55 g
Fiber6.3 g
Sugars2.6 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol209 mg
Sodium419 mg
Potassium1656 mg
Calcium94 mg
Iron2.9 mg
Magnesium97 mg
Phosphorus519 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C59 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K7.5 mcg
Vitamin B61 mg
Vitamin B121.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate57 mcg
Choline110 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 35. The excerpt below is the record exactly as published.
two eggs beaten light. Season with black pepper, a dash of cayenne, a little salt. Whip with a silver fork until light, roll in small balls and fry in hot lard. CODFISH CROQUETTBS. Mrs. C. C. atimeU. Eight large potatoes, two cups codfish (not prepared kind) picked over carefully in small pieces. Wash thoroughly and put with the raw potatoes into boiling water. Boil constantly until the potatoes are done. Drain carefully and mash fine. Put in two eggs that have been beaten light, one cup of thick cream
Cook this with the app: pantry check, scaling, and the assistant.